I’m really loving this Buddha Bowl week! They’re healthy and do wonders for your PB&J lunches. When we were texting about what recipes we’d do, I immediately knew my newest obsession, these Chimichurri Grilled Chicken Bowls were my ticket.
I’ve had chimichurri a few times before, some better than others, and even have another recipe on the site for Chimichurri Steak Tacos. But when my Argentine neighbor moved in two houses down, you know I hit her up for her chimichurri. What is chimichurri?? It’s an herb-y condiment with Argentine origins. It’s served with steak a lot, she says chimichurri chicken is not as common, but I’m loving it. When I told my neighbor how I’d made it and how I’d seen it done before, she laughed at my use of cilantro (and just about everything else in there) informing me that’s how the Mexicans do it. It’s not authentic chimichurri. WHOAH DANG. So authentic chimichurri I made.
Authentic chimichurri is parsley, garlic, oil, and white vinegar. No citrus, no spices, that’s it. She finally brought me some a few weeks after moving in and I loved it. I tried it with lemon in lieu of the vinegar and while it photographs pretty, I prefer the vinegar. It’s got some FLAVOR. Marinades with vinegar are amazing because they produce an extremely tender piece of chicken. I really love Costco’s individually-wrapped chicken breasts, they’re the perfect thickness and as long as you know how to grill them, they always come out juicy. Because they’re decently-thick breasts, I’ve found about 18 minutes total is the perfect cooking time. Cook until just barely 160 degrees, remove from the grill, and cover them while they rest. Trap the juices in there and it’ll continue to rise a few degrees. #winning
Marinated, grilled veggies are the best. I love having them in the fridge as leftovers to throw in breakfast burritos, in a pita with hummus, or just with some rice.
A healthy, colorful bowl that'll do wonders for your lunch time!
- 4 chicken breasts
- 2 zucchini
- 2 squash
- 8 oz mushrooms
- 1/4 c balsamic glaze
- mini bell peppers
- 2 avocado
- 4 c cooked rice or quinoa
- 2 bunches flat-leaf parsley stems removed and leaves chopped
- 8-10 cloves garlic minced
- about 1/2-3/4 c oil canola or vegetable
- about 1/2-3/4 c white vinegar or lemon juice if no vinegar is available
- Combine ingredients for chimichurri in glass or plastic bowl.
- Place chicken in one gallon-size bag and vegetables (except mushrooms and balsamic) in another bag. Spoon enough chimichurri into each bag to coat contents and let marinate in refrigerator for about 2 hours. You should still have at least 1/2 c chimichurri left--refrigerate this as well. Place mushrooms and balsamic glaze into a third (smaller) bag and let marinate. Remove all bags and let come to room temperature.
- Preheat grill to high heat, then lower to medium heat, about 400 degrees. Add chicken and veggies to grill. Remove veggies after they've slightly softened, about 10-15 minutes. Remove chicken after about 18 minutes, or 160 degrees. Let chicken rest 5 minutes before slicing.
- Arrange four bowls with grain, chicken, veggies, avocado slices, then drizzle with remaining chimichurri.